Red Vegetable Curry

This curry is a great winter warmer. It is gluten free and vegan but don’t let that phase you it is packed full of flavour.



  • 1 tbs Coconut Oil
  • 2 tsp Red Curry Paste
  • 1 Brown Onion, diced
  • 1 tsp Garlic
  • 1/2 Butternut Pumpkin
  • 2 Potatoes, diced
  • 1 Red Capsicum
  • 10 Snowpeas
  • 1 Can Coconut Cream
  • 4 Medjool Date1/2 Bunch Corriander


  1. Heat coconut oil and red curry paste in a large saucepan until fragrant. Add onion and garlic and stir until soft.
  2. Add pumpkin, potatoes and dates and cook for 3 minutes. Then add coconut milk and bring to a simmer.
  3. When pumpkin is soft add capsicum and snow peas and cook for a further five minutes.
  4. Season with salt and pepper and corriander.
  5. Serve with rice.

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